The 10th edition of the Week of Italian Cuisine in the World arrives in New York at a particularly delicate moment for the U.S. food and beverage sector, where newly introduced tariffs are reshaping expectations and market dynamics. In this climate, ITA – Italian Trade Agency in New York is doubling down on its mission: protecting the authenticity of Italian ingredients and supporting those who bring genuine Italian culinary culture to the United States every day. This year’s main event, held at the historic Kesté in the heart of Manhattan’s Financial District, revolves around the theme “Italian Cuisine: Health, Innovation, Culture,” a thread that connects Italy’s culinary heritage with modern ideas of wellness, sustainability, and cultural identity. In collaboration with the Accademia Italiana della Cucina and the Associazione Professionale Cuochi Italiani, chefs, industry professionals, producers, and journalists gather to explore how Italian cuisine continues to evolve while remaining anchored in authenticity.
The discussion, moderated by Davide Ippolito of Il Newyorkese, features insights from Erica Di Giovancarlo, Director of ITA New York; Roberta Marini de Plano from the Accademia; Damiano Rosella for APCI; Nunzio Castaldo of Panebianco Wines; and Brian Knight of Orlando Foods. One of the central themes is Italy’s pending UNESCO candidacy, “Italian Cuisine: Sustainability and Biocultural Diversity,” whose results are expected soon and which aims to highlight the global cultural value of Italy’s food traditions. After the panel, the conversation moves from theory to practice: Master Pizzaiolo Roberto Caporuscio showcases the artistry of true Neapolitan pizza, followed by pasta-centered show cooking from chefs Fabrizio Facchini and Nicola Fedeli, offering a glimpse into how technique, heritage, and contemporary creativity coexist in modern Italian cuisine.
A key element of the New York program is a project celebrating the restaurateurs who fight daily against Italian Sounding by choosing only authentic Italian products. In partnership with Coldiretti, Il Newyorkese has produced a video honoring a selection of these restaurant owners and chefs who invest in quality and in representing Italy’s real culinary identity. More than thirty New York restaurants joined the digital campaign, now visible on the Instagram account @italiancrafted and officially presented during the event. At the same time, the annual collaboration between ITA and Eataly brings eight educational cooking sessions to different U.S. states— from New York to Florida, Nevada, Texas, Illinois, Massachusetts, and two locations in California—designed to introduce consumers to the richness of Italian food culture through demonstrations, tastings, and interactive learning experiences.
With over 9,500 events organized in more than 100 countries in the past seven years, the Week of Italian Cuisine in the World reaffirms its role as one of Italy’s most influential cultural and promotional initiatives abroad. This edition in New York once again shows how food, more than anything else, remains Italy’s most universal language—a living cultural heritage that continues to evolve, inspire, and connect people around the world without ever losing its roots.